Pâte à foncer is made just like shortcrust pastry (also known as pâte brisée), except with the addition of a small amount of sugar and an egg or egg yolk. The sugar is mixed with the flour, and then the butter is cut into this mixture by hand or with a food processor. An ...
This is the easiest, quickest, and probably the most popular of pastries to make than the richer pastries. It can be used for both savory and sweet dishes, such as a quiche or a frangipane. I've made this recipe for shortcrust pastry incredibly simple, and you can choose to make it ...
This pastry is delicious and lower in calories than ordinary pastry made with all flour. This recipe features in The Hairy Dieters Go Veggie recipe book.
HOW TO MAKE... Shortcrust pastrySeveral recipes including savoury eggplant and haloumi quiche, triple chocolate tartlets and caramel nut tart are presented.Plummer, JenneneWomans Day
Puff pastry is quite different to other pastries, such as delicate filo and crumbly shortcrust, thanks to the way it is made. Puff pastry uses a process called lamination which involves the pastry being repeatedly folded with butter in many layers, and it is this that gives it its distinctive...
Baking blind (sometimes called pre-baking) is the term used to describe the process of baking a pie, tart or flan base with pastry, usually shortcrust pastry, without the filling. The technique of blind baking a pastry base is necessary if you are going to fill the case with raw or 'we...
I experimented with dozens of iterations and finally landed on a combination of Chinese and Western methods, wrapping the custard filling in shortcrust pastry. Credit: Imperial Patisserie What is your favourite type of mooncake to make and to eat?
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The reason they don't hold up so well in the fridge is moisture.How long does shortcrust pastry need in the fridge?Keeps in the fridge for up to 2 days or in the freezer for 2 months. Kneading or overworking pastry can make it tough. If you have over-handled your pastry, rest in ...
Make sure you fill the pie or case before the pastry is fully baked to avoid over-cooking it. Filo pastry Filo pastry is notably different to both puff and shortcrust. Made with relatively little fat, the pastry comes in very thin sheets which usually need to be layered together to create...